Japanese-Style Salmon or Tuna Tartare

by Elysian Magazine

Fresh is what Palm Beach fare is all about—fresh from the garden and fresh from the ocean. This easy recipe for salmon tartare is light, delicious—and healthy. Or switch it out with sashimi-grade tuna. Either way, this recipe conjures a taste for the ocean.

1 tsp. grated ginger
2 tbsp. fresh lime juice
2 tbsp. soy sauce
2 tbsp. toasted sesame oil
1 lb. fresh salmon (not farm-raised) or sashimi-grade tuna cubed
Half a cucumber, seeded and diced
1 avocado, diced
Cilantro and chives, chopped fine
Sesame seeds for garnish

Whisk the ginger, lime juice, soy sauce, and sesame together and pour over the cubed salmon in a Pyrex dish, allowing it to marinate in the refrigerator for about a half-hour. Then, in food-forming ring molds (HUINF ring molds, available through Amazon) layer the diced cucumber with the diced avocado and top with the marinated salmon. Carefully remove the form and garnish with the chopped cilantro and chives, and sprinkle with sesame seeds. Makes 4+ servings, depending on the size of your ring molds.

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